Rotkohl (Red Cabbage)
Makes 4 servings.
Prep Time: 25 minutes
Cook Time: 3 hours
Brown bacon in a dutch oven. Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.
Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Note: This recipe freezes well. Make it once, serve it twice. I put it in freezer bags and press it flat (1 inch) so that it thaws quickly. I can also break off 1 serving and keep the rest frozen.
Preheat the oven to 160°C (325°F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large oven proof saucepan or casserole dish. Sauté the onion in the oil until slightly golden. Stir in the red cabbage anddiced apple. Remove from the heat.
Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Place in the oven the slowly cook for 2 hours. Serve hot along aside your mainmeal with Kartoffelklösse, or chill to serve with a selection of cold meats and cheese.
(Serves 4 to 6)